I followed the advice of another reviewer and cooked it at 400 for an hour. The problem may have been that I used Gluten Free Italian seasoned bread crumbs and I used dry mustard, thinking that's what prepared mustard meant. I wish people would just say dijon or yellow mustard, but now I know. So, it was dry and I didn't like the flavor. My husband also said it was dry and started coughing. The changes I made may have ruined the recipe since so many others gave great reviews. I just wanted breaded chicken, but need it to be gluten free.
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I followed the advice of another reviewer and cooked it at 400 for an hour. The problem may...